01 Jun 2017

Ramadan Recipe 1: Shredded Goat Tacos

 Ramadan Recipe 1: Shredded Goat Tacos

In partnership with Human Appeal, here is the first of four Ramadan Recipes by Yvonne Maffei, publisher and creator of My Halal Kitchen.

Serves: 4 servings

Young goat meat, known as chivo in Spanish, is a delicacy commonly found in Mexican cuisine. I see it on restaurant menus all the time. Goat is not as meaty as lamb, but when spiced and cooked well, it’s absolutely delicious—especially on tacos.


1–2 tablespoons extra virgin olive oil

1.5 pounds of goat shoulder, sliced into 1.5-inch cubes

1 Vidalia or yellow onion, thinly sliced

1 green bell pepper, cored and thinly sliced

3 roma tomatoes, roughly chopped

3 roasted or raw cloves of garlic, roughly chopped

1 teaspoon of ground cinnamon

1/2 tablespoon of red pepper flakes

1/2 tablespoon of ground cumin

1/2 teaspoon crushed dried epazote (optional)

2 cups of water

8 corn tortillas, warmed, for serving

Sliced fresh radish, salsa, sour cream, sliced avocado, chopped coriander, minced onion, and hot sauce, for serving.


1. In a large sauté pan over medium heat, warm the oil. Add the meat and cook on one side for 5 minutes, until browned. Turn and repeat until all sides are browned.

2. Add the onion and pepper to the sauté pan and sauté for 5 minutes, until both are softened. Add the tomatoes, garlic, cinnamon, red pepper flakes, cumin, and epazote, if using. Stir and cook for 1 to 2 minutes.

3. Raise the heat to medium– high and add the water. Bring to a boil. Immediately reduce the heat to low, cover, and cook for 2 to 3 hours, until the meat is easily shredded with a fork. Remove from the heat.

4. Transfer the meat and a little of the cooking liquid to a serving bowl and, using 2 forks, shred it. Serve hot with the warmed tortillas and the radish, salsa, sour cream, avocado, coriander, onion, and hot sauce on the side.

Reused with permission from My Halal Kitchen by Yvonne Maffei, Agate Surrey, 2016

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